Cook the pasta

• Boil the pasta in salted water until al dente.
• Drain and rinse under cold water, then set aside.

Assemble the salad

• Add the rocket, pasta, halved grape tomatoes, poached chicken and feta to a large bowl.
• Scatter over the basil and pine nuts.

Make the dressing

• Mix the pesto and Greek yogurt in a bowl.
• Add a splash of water to loosen it if needed.

Toss and finish

• Pour the dressing over the salad and toss to coat.
• Add the parmesan and stir through.